Parsnip colcannon
Smooth, creamy and filled with subtly sweet parnip flavour, this colcannon recipe is the perfect comfort food
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g old potatoes e.g. Golden Wonders or Kerr’s Pinks
450g parsnips
450g curly kale
250–300ml creamy milk
2 tbsp scallions, chopped
55g butter
salt
freshly ground pepper
Method
Scrub and peel the potatoes and parsnips, put them into a saucepan, cover with cold water, add a good pinch of salt and bring to the boil. When the potatoes and parsnips are cooked, strain off the water, replace the lid on the saucepan, put on a gentle heat and allow to steam for a few minutes, then mash.
While the potatoes and parsnips are cooking, bring a pot of well-salted water to the boil, remove the central rib from the kale and cook the leaves until tender. Drain and chop finely.
When the potatoes are almost cooked, put on the milk and bring to the boil with the scallions. While the potatoes and parsnips are still warm, stir in the chopped kale and beat in enough boiling milk to make a fluffy purée. (If you have a large quantity, use the bowl of a food mixer and beat with the spade.) Add the butter and taste for seasoning. Stir over the heat and serve immediately in a hot dish with the butter melting in the centre.
Note: Colcannon may be prepared ahead and reheated later at 180ºC for about 20–25 minutes.
